• Serena Di Sabatino

CarrOAT cake (Vegan and gluten free)

Happy Easter!

Here one of the best carrot cake I've ever had, honestly.

And it's vegan and gluten free.

It's so moist and full of flavour: I was shocked when I tried it.

I adapted the recipe from Cucina Botanica and I really can't thank her enough for it.

Side note: Yes, there is sugar in this cake but it's Easter, I didn't buy any chocolate eggs so give me a break 😅

Anyway I hope you guys have a lovely day full of chocolate and sweetness and if you are curious to know how to make this cake you can read the recipe in the section below!

INGREDIENTS:

  • 50g quick oats*

  • 125g coconut yogurt*

  • 125g carrots*

  • 90g brown sugar

  • 75g rice flour

  • 8g baking powder

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon salt

--- FROSTING ---

  • 30g non dairy milk

  • 1 1/2 Tablespoon maple syrup*

  • 75g cashews (soaked in water)*

  • 1/4 lemon (juice)

--- TOPPING ---

  • Pecans


DIRECTIONS:

  1. Preheat oven to 350°F (180°C) and cover with parchment paper a springform pan with a diameter of 18cm.

  2. Peel and cut the carrots into slices and put them into a food processor.

  3. Add coconut yogurt, brown sugar, quick oats, salt and cinnamon. Blend until you get a smooth cream.

  4. Pour this cream into a big bowl, add rice flour and baking powder and mix with a spatula until combined. (The batter should be pretty thick rather than liquid).

  5. Transfer this mixture into the prepared pan and level the surface with a spatula.

  6. Bake for about 30 minutes or until a toothpick inserted into the center of the cake comes out a bit wet but without crumbles attached to the toothpick.

  7. Let it cool completely before removing from the pan.

  8. Make the frosting: add the cashews (wash and rinse them before using ), lemon juice, non-dairy milk and maple syrup into a food processor. Blend until you get a smooth cream.

  9. Frost the surface with the cashew cream (you can put it in the fridge for 30 minutes before using it if it's too liquid) and garnish with pecans.

  10. Enjoy :)


RECIPE NOTES:

  • Quick oat is oat that has been cut a bit smaller than usual. It's pretty easy to find it in the supermarket and I highly suggest using this kind instead of oat flour or rolled oats for this cake. The main reason is that for my experience working with oats is not super easy since every kind of oats absorbs liquid in a different way so it's better not changing this ingredient otherwise the texture might not be the same.

  • My coconut yogurt is non-dairy and unsweetened but it tastes delicious. You can also use soy yogurt if you like.

  • The amount of carrots is weighted after peeling them.

  • I put cashews in a bowl with water 2 hours before using. They will soften a bit.

  • You can also use honey instead of maple syrup.

  • I suggest storing the cake in the fridge for 3-4 days.



RECIPE CARD:





If you make it let me know! :)

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